Wendy's #65
4453 Southside Blvd, Jacksonville, FL 32216 · Permanent Food Service · License 2612337
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (1 fixed by the Oct 8 follow-up, 2 fixed on the spot), 3 intermediate (1 fixed on the spot), 3 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Milk
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
45f milk in reach in cooler by ice bin, overnight, stop sale, discarded by manager
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
Employee grabbed raw hamburger then grabbed clean container for food, explained to her and she washed hands and placed container as dirty
Fixed on the spot
Intermediate3
Code 05, Thermometers provided and accurate: Ambient air thermometer in holding unit not accurate within plus or minus 3°F.
Reading 37f and food japes at 45f, one door cooler by ice bin
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
Polished nails, placed fries in fryer, explain her, she got gloves
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One cooked expired on 1/2026, also 3 employees haven't been trained, more than 2 months here
Basic3
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
0 ppm quat in bucket at cook line, manager discarded it
Fixed on the spot
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
In mop sink, employee placed it on hole
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Old one
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.